Entries tagged with 'pizza'
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Alison Cook of the Houston Chronicle visits new area hot spot Dolce Vita Pizzeria Enoteca and gives it serious props: Houston now lays claim to some of the best handmade pizzas served in America. I do not exaggerate. I would put these babies up against the well-regarded likes of Chris Bianco's pies at Pizzeria Bianco in Phoenix, say, or even the painstakingly purist specimens at Una Pizza Napoletana in New York's East Village. Quite frankly, thanks to their spectacular wood-fired crusts, they best even the griddled specimens served at überchef Mario Batali's Otto Enoteca Pizzeria, the downtown Manhattan pizza bar that was Wiles' inspiration. We'll have to get some of Serious Eats staff out there to try it STAT—head honcho...
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Trying to make pizza at home? Forget baking stones and peels. We used London chef Heston Blumenthal's unprecedented technique, which is radical and simple and produces remarkable results. The only equipment you’ll need is a cast-iron skillet and your oven’s broiler.
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It was late last Friday evening and I was in
Ithaca, New York, on the phone with my girlfriend's sister. "Drive up to campus, and ask any student.
Everybody knows where it is," Sis said. "We'll meet you there in 15 minutes." Armed with that tip and a simple map, we set out on the city's snowy streets. Our destination:
The Hot Truck.
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Hey, serious eaters: We ran this as an "Edibles" post a few days ago, but I liked it so much that I'm sticking it here in the featured video spot for a spell. It's our dear leader, Serious Eats founder Ed Levine, working his way through the guide to Italian hand gestures that's one of the featured designs on the disposable paper place mats at L.A. pizzeria Mozza. Check it out if you missed it the first time around. —
Adam Kuban
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The SF Chronicle tried out some frozen pepperoni pizzas in a blind taste test last week and lo and behold, not only did DiGiorno's entry come out on top but also scored high enough to make into the Taster's Choice Hall of Fame, "an honor reserved for products that score 80 or more out of 100 points in blind tasting." (It squeaked in with 81.)...
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MORE TO CHEW ON Pizzeria Mozza [official site] The Greatest Pizza in the World (Maybe) [Serious Eats] Week in Review, Part 2: Can't Stop the Mozza [Eater L.A.] Hot spot? Mozza is on fire [L.A. Times; Grr: Registration required] MORE EDIBLES Magnificent Mozza [Wednesday, January 31, 2007] Quotations from Chairman Bruni [Tuesday, January 30, 2007] Jamba Juice [Monday, January 29, 2007] Sour Sunny Bears [Friday, January 26, 2007] All Edibles...
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I said as much in my longer piece in the Serious Eats features section, but the pizza pantheon definitely has a new member, Mozza in Los Angeles. Finally, the City of Angels has pizza worth a detour. MORE TO CHEW ON Pizzeria Mozza [official site] Mozza's Pizza is NOT Pizza! [Chowhound.com] The Greatest Pizza in the World (Maybe) [Serious Eats] Week in Review, Part 2: Can't Stop the Mozza [Eater L.A.] Hot spot? Mozza is on fire [L.A. Times; Grr: Registration required] MORE EDIBLES Quotations from Chairman Bruni [Tuesday, January 30, 2007] Jamba Juice [Monday, January 29, 2007] Sour Sunny Bears [Friday, January 26, 2007] Scarfin' the Scharffen Berger [Thursday, January 25, 2007] All Edibles...
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The L.A. Times does Los Angeles's recently opened Pizzeria Mozza, the joint venture from legendary L.A. baker Nancy Silverton, superstarchef Mario Batali, and restaurateur Joe Bastianich: There's something so sensual about Silverton's relationship to food and her aesthetic that's entirely her own — direct, focused, uncompromised. She doesn't primp or fuss over her food. It's not art-directed or scripted. But it is entirely original and recognizably hers. And even if you're an Italian purist who's scandalized that she doesn't make pizza exactly like they do in Naples or someone who finds her food too simple and wonders what all the fuss is about, it's precisely this: Her food is vibrant and alive. That Margherita is a beautiful melding of fresh...
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"I have seen rock and roll future" is how, many years ago, Jon Landau began his review of a Bruce Springsteen concert in Boston. Well, last week, I might have seen (and eaten) pizza future at
Pizzeria Mozza.
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Ride along with
Michael Stern of
Roadfood as he visits
Frank Pepe Pizzeria Napoletana in New Haven, Connecticut. This New Haven institution invented the white clam pizza. Buckle up!
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